The local blueberries are in! Have I been busy or what, making all sorts of wonderful things with them. This is an easy cake to put together, is really, really good and could be served for dessert, with afternoon coffee or tea, or as a guilty pleasure, for breakfast. Enjoy! You can use frozen blueberries but the fresh ones are so plump and juicy! A bonus is that this cake freezes very well.
2 cups unbleached flour
1 cup granulated sugar
2 tsp. baking powder
½ tsp. salt
2 eggs, room temperature
½ cup homogenized milk
1/3 cup melted butter
1 tsp. grated lemon rind (a microplane is a great tool for this)
1 Tbsp. freshly squeezed lemon juice
10 – 11 oz. unsweetened blueberries, divided
Topping: 2 Tbsp. granulated sugar
¼ cup sliced almonds
Preheat the oven to 350 F.
Either grease, or spray with baking spray a 9” cake pan (square or round).
Place flour, 1 cup sugar, baking powder & salt in a large mixing bowl & whisk together; add the eggs, milk, melted & slightly cooled butter, lemon rind & juice. Blend at low speed until all ingredients are moistened, then beat at medium speed for 2 minutes. Using a spatula, fold in 1 cup of the blueberries; spread evenly in the greased cake pan, leveling with an offset spatula or spoon. Scatter the remaining berries on top; then sprinkle with 2 Tbsp. sugar; then scatter the almonds all over the top. Bake for 55 – 65 minutes, checking after 45 minutes, or until cake tester inserted in the centre comes out clean. Cool on a rack. Serve warm or room temperature.
If you have not used a microplane, it’s a fabulous grater available at cooking shops. We take ours with us when we go on vacation! I have one for citrus & one for Parmesan. Great tool!